We're Back from Origin! Get Ready for Some Incredible New Coffees!
We're so excited to share the stories (and soon, the flavours!) from our recent trip to Costa Rica and Colombia. Connecting with the farmers who pour their heart and soul into growing our beans is always an incredible experience, and it's a privilege to bring these stories to you, because they're woven into every delicious sip.
This time, we had the honour of visiting Don Sabino Micromill, owned by the remarkable Steven Vargas. Some of you might remember the fantastic coffee from his La Adilia farm that we roasted last year – with its refined body, nutty and caramel notes, and subtle sweetness, it was a real favourite.
Well, we got to see La Adilia for ourselves! Imagine walking among the coffee trees, inhaling the sweet aroma of the blossoms and the ripe cherries. Yes, coffee is a fruit, and what we roast is the seed inside. We even got to taste the delicate flesh of a coffee cherry – a truly unique experience!
Steven is an inspiring person – caring, humble, warm, and hardworking, with a clear vision for producing exceptional coffees. He's deeply passionate about his farms, a legacy passed down from his father and grandfather, who founded Don Sabino back in 1926.
During our visit, we talked with Steven about the challenges facing coffee farmers today. He shared his concerns about climate change. January is typically the sunny season, but they've been experiencing unprecedented rains, impacting the ripening process. He's also worried about the scarcity of coffee pickers and how that will affect the harvest. On a brighter note, he's grateful for the higher coffee prices, which are finally making a positive difference in the lives of farmers – something that's incredibly important, as around 70% of Latin American coffee farmers live in poverty, often with small landholdings.
We were lucky enough to sample some coffees in the sun-drying process, the air filled with the aromas of caramelized fruit and hints of Asti wine. And we tasted some early harvest lots, including a Caturra Natural Anaerobic and a Caturra Washed – both scoring well above 86 points. We were blown away by their rich cocoa notes and deep sweetness, with hints of cocoa nib, almond butter, narcissus, and cedar. The acidity was bright and balanced, the mouthfeel silky smooth, and the finish lingered with chocolaty, cherry tones.
Steven is currently finishing the harvest and drying process, and in a couple of months, we'll be receiving some of his exceptional coffees. We can't wait to share them with you! Stay tuned for updates on these exciting new arrivals.
